Monday, August 30, 2010

Yankee Magazine Giveaway Winner!


Good evening, everybody! ♥
I hope you enjoyed the unofficial last 
Summer weekend; the unfortunate souls, like
myself, were forced to bade farewell to beach
days and flip flops in anticipation of the new
semester starting this week (blah...)

Though that may be a bummer, there still are so
many things to look forward to these upcoming
months; autumn, Halloween (♥), Thanksgiving,
Christmas... they easily make up
for the loss of summertime, I think!

Now, before I go off on a total tangent and recite to you
all my pending Halloween plans, let's get down to business--

The winner of the Yankee Magazine Giveaway is . . . . .

Susan of Chucklebees!

Congratulations, Susan! If you would please send
your personal information (i.e. address) to
my e-mail (erinxtreme77@aol.com), I will
mail out the request for your subscription;
expect your first issue some time in December...
I hope it'll ring in the new year nicely for you!

As for all the other participants, thank you!
This blog would be absolutely nothing without
your support (and love of New England, of course!)

Friday, August 27, 2010

B&B Friday (8/27/10)!


Autumn has begun to grace us with 
its presence here on Long Island.
Pictured is my friend Pooh holding a fiery
orange leaf my aunt found the other day ...
Isn't is beautiful? ♥

I don't know about you, but I am so
ready for chilly nights, warm apple cider,
spooky stories, and pumpkin-everything!

1.
Crook Jaw Inn
(Yarmouthport, Ma)

"Listed on the National Historic Register and located in a seaside village, this classic c. 1798 cape is a getaway haven combining old world charm with modern amenities. Romantically warm and cozy, the inn's seven fireplaces, library, spacious gathering room, free WiFi and secluded brick patio is well suited for both extended stays or that needed getaway weekend. Its 5 guest rooms with sumptuous beds are distinctively appointed. All are air conditioned and have private baths, one with jacuzzi. Guests enjoy good company over the inn's acclaimed breakfasts and fresh ground coffee served by a crackling fire in cooler months. It's mid-cape location allows quick access to the National Seashore beaches, ferries to the islands, and numerous other Cape delights. Antique shops, fine dining, nature trails, and sunsets overlooking Cape Cod Bay are minutes or steps away."

Rates: $125-155

2.
 
Coach Stop Inn
(Bar Harbor, ME)

"The Coach Stop Bed and Breakfast, built c.1804, is Bar Harbor's oldest. A stagecoach stop originally christened the Halfway Tavern, it was virtually the only housing readily available to the sailors and adventurers traveling the wild northern reaches of New England. The main structure's colonial style mirrors the architecture of many antique dwellings and taverns on Cape Cod. Our home was expanded throughout the last two centuries, and has been renovated and maintained with care to preserve the integrity of its historic details. Enjoy our country setting surrounded by ancient apple trees and lovely gardens."

Rates: $135-165

3.
Olde Orchard Inn
(Moultenborough, NH)

"Olde Orchard Inn is nestled on the outskirts of rural Moultonborough at northern end of Lake Winnipesaukee, about two hours from Boston. Simply decorated with antiques and natural fibres, the colonial farmhouse is relaxed and casual yet also offers many modern conveniences such as private bathrooms, fireplaces, robes and air conditioning. It is located on nearly ten acres of apple orchards, yet is also conveniently located to many four-season attractions and several superb restaurants."

Rates: $90-185

----------

Enjoy this "last" weekend of Summer!

Wednesday, August 25, 2010

Yankee Magazine Giveaway!


Good evening, everybody! ♥

In lieu of our beloved Yankee Magazine's 75th anniversary
I thought I'd throw a little giveaway to celebrate the occasion.

...What is this giveaway?...

A free, one-year subscription!
(starting with the January/February 2011 issue)

To enter, become a follower of this blog,
and leave me a comment telling me
what you love most about New England.

I'll be accepting entries until Sunday evening,
and will announce the winner on Monday....

Good luck!

Monday, August 23, 2010

The Martha's Vineyard Cookbook


Hello, everyone ♥

I apologize for my short absence; I've
been feeling quite under the weather lately,
so I never got the chance to make my weekly
B&B Friday post... do forgive me! I assure
you that I'll make up for it this coming Friday.

In other news, I've been looking through my
newest New England cookbook, and thought I'd
share with you a couple recipes (they sounded so 
delicious, it'd be cruel to keep them to myself!) 

The Martha's Vineyard Cookbook
by Louise Tate King & Jean Stewart Wexler
 ♥




 Vineyard Clam Chowder

  • 1 quart shucked steamer clams, including their liquor
  • 1/4 pound salt pork, cut into 1/2-inch dice
  • 2 medium onions, chopped medium fine
  • 4 medium potatoes peeled, cut into 1/2-3/4 inch dice (about 3 cups)
  • 4 cups rich milk (or half milk, half evaporated milk)
  • 2 tablespoons butter
  • Salt to taste
  • 1/4 teaspoon freshly ground pepper
Lift clams out of their liquor; this helps somewhat to drain off the sand. (Some cooks rinse the clams briefly in running water.) Strain the clam liquor through a strainer lined with cheesecloth or a clean dish towel; set aside. Separate the firm parts of the clams from the bellies, or soft parts. Cut away the black portion of the necks, if desired. Coarsely chop only the firm part, or put through the coarse blade of a food chopper. Set aside the clams, keeping separate the firm and soft parts.
In a heavy kettle or Dutch oven cook diced salt pork over moderate heat until crisp and golden. Remove the dice, drain on a paper towel, and set aside. To the fat in the kettle add the chopped onions; cook slowly until tender and transparent. Add the diced potatoes, the strained clam liquor, and sufficient water to rise about 1 inch above the potatoes. Simmer, covered, until potatoes are tender, but don't overcook them. Add the chopped firm parts of the clams; simmer a little longer-- about 5 minutes. Add the soft parts of the clams and the reserved salt-pork bits; cook 5 minutes longer.
In a saucepan heat the milk with the butter over moderate heat; it must not boil. Add to the chowder kettle. Add salt to taste and the black pepper. (Salt may not be needed; if the clams are very fresh they contribute considerable saltiness; so, too, the salt pork.) Remove kettle from heat immediately and allow chowder to "ripen" at least an hour or two.
Reheat, uncovered, on low heat until the mixture begins to steam. It must not boil or it will curdle. Remove from heat and serve immediately. The use of a double boiler is recommended; set the top of the double boiler over, not in, boiling water. Serve the chowder in heated bowls.
Optional: Vineyard cooks rarely thicken their chowders, thinking, with culinary justification, that the potatoes will bind the mixture sufficiently. If, however, you wish a thickened chowder, blend 3 tablespoons softened butter with 3 tablespoons flour; stir this mixture gradually into the chowder kettle several minutes before the heated milk is added. Stir over very slow heat until chowder thickens slightly. Do not allow it to boil or the mixture will curdle. If this happens, drain off the liquids and blend them in an electric blender 5 to 10 seconds. The result: a fully reconstituted mixture.
Note: Common crackers are traditionally served with chowders, usually split and soaked in milk, then added to each bowl of chowder. Toasted, they make a good accompaniment, too. Legend has it that these crackers were first made in Massachusetts one hundred or more years ago by Artemus Kennedy, who baked them on the floor of a brick oven, then peddled them on horseback, using his saddlebags as containers. Today's efficient methods of preparation and transportation make them available in any good grocery store. 

Makes 8 to 10 portions


Baked Stuffed Lobster
(A Martha's Vineyard Version)
  • 4 live lobsters, weighing about 1 1/2 pounds each
  • 24 Ritz crackers
  • 1/2 cup melted butter
  • 1 tablespoon lemon juice
  • 1/2 cup pale dry sherry
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 1/2 pound uncooked bay scallops, shrimp, or crabmeat, chopped
  • Lemon wedges
  • Parsley sprigs
Preheat oven to 450° F.
Prepare each lobster for stuffing by placing it on its back and splitting it lengthwise. (Any good, standard cook book will give detailed and graphic instructions on treating live lobsters for the novice cook.) Reserve the tomalley (green liver) and roe, if any.
Crush the crackers coarsely with a rolling pin. In a mixing bowl combine the melted butter, lemon juice and sherry, add the crushed crackers, salt, pepper, and the chopped shellfish. Add the reserved lobster liver and roe. Mix these ingredients lightly with a fork, then spoon stuffing into the prepared cavity of each lobster. Bake the lobsters in a shallow pan 20 to 25 minutes, depending on their size. Transfer to a large, heated platter; garnish with lemon wedges and sprigs of parsley.

Makes 4 portions 


 Blueberry Grunt
(Sometimes called Blueberry Pot Pie or Blueberry Slump)

Blueberry Sauce 
  • 2 cups fresh blueberries
  • 1/2 cup sugar
  • 1 cup water
  • 1 tablespoon lemon juice
Remove stems and leaves from berries, if any. Wash the berries. Combine them with sugar, water, and lemon juice in a heavy 4-quart saucepan, cover tightly, and cook over moderate heat until the berries are barely tender. (They will finish cooking with the dumplings.) Remove from heat.

Dumplings
  • 1 cup sifted all-purpose flour
  • 2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1 teaspoon sugar (optional)
  • 1/2-3/4 cup milk
  • Heavy cream or whipped cream (optional)
Resift the flour with the baking powder, salt, and sugar (if used). Stir in sufficient milk so that the dumpling dough will drop readily from a spoon.
Return blueberry sauce to stove; over low heat bring to a gentle simmer. Drop the dough from a tablespoon over the blueberry sauce-- the dumplings should measure 1 1/2 to 2 inches. Cover pan tightly and cook about 15 to 20 minutes.
Spoon the dumplings into shallow soup plates, covering with the berry sauce. Serve with heavy cream or slightly sweetened whipped cream, if desired.
A salty Chilmark acquaintance remarks that the dumplings are to be "bailed out of the pot" at serving time.

Makes 4 generous portions

----------
 
Is your stomach growling yet?

Thursday, August 19, 2010

Hancock, NH (Day Two)


Good afternoon, everyone!
Let's continue where I left off....

Day Two

Washing up in the morning

The buffet, or "appetizer" portion of the breakfast

Our breakfast table

At the time, I thought this was the breakfast,
so as you can see, I really piled it on!

... until I discovered this at the table!

I ordered the French Toast, and 
received this adorable treat :)


Mmm...


My mom's yummy dish

After breakfast, we met up with a family friend who
lives in the area, and were taken on a tour of a lifetime! . . .

First, he took us to Island Pond in the town of Stoddard

 I went kayaking!

 Drifting around...

Beautiful!

Someone built a dock and staircase into a boulder... cool idea!

Charming home on the pond

Wild blueberries (they were everywhere!)

After kayaking, we were taken for a drive 
through some of the towns in the area . . .

 Lovely log cabin in Marlow

Village Pond

Close-up on the gorgeous structures

I couldn't stop snapping away at them
(can you imagine how lovely it'll look in autumn?!)

Odd Fellows Hall

The Congregational Church

Absolutely beautiful home
(they even had an apple tree in
the backyard... so perfect! ♥)

Homestead Bookshop in Marlow

Always my favorite section!

After Marlow, we drove through the
town of Dublin, and guess where I made
them screech the car to a halt? . . .

Yankee Magazine!

I was so ecstatic to see their headquarters in person,
I made my mom take me inside to profess
our love of the magazine (to their receptionist :p)
I was also this close to begging for a position!



Eventually, we ended up in Keene and went for
a quick lunch (I didn't take any photos there, but
don't fret, I certainly will in October!), then called it
a day and returned back to the Hancock Inn . . .

This is what I bought at the Bookshop, by the way :)

Before we knew it, it was after six, and dinner time! . . .

Mom posing at our table

Cheers!

First Course
Calamari
with Marinara Sauce and Lemon-Garlic Aioli

Second Course
Herb Crusted Day Boat Cod
with Mashed Potatoes and a Malt Vinegar Remoulade

Mom about to eat the inn's signature dish:
The Shaker Cranberry Pot Roast
... mmm!

Third Course
Flourless Chocolate Torte
topped with a scoop of Blackberry Sorbet
... one of the most delicious desserts I've ever had.

Are you stuffed? 'Cause I sure am!

Mom relaxing on the rocking chair
before we set off for our last stroll

The old homes looked so beautiful glowing
against the blue tinted hue of the evening

Sigh... ♥

This came out rather blurry, but I still think it's lovely

Back at the inn, about to cozy-up under
the covers, and read my new cookbook...
Goodnight!

Our Departure

Our pretty table setting the next morning

As you can see, I went a little lighter on
the starters the second morning!
(P.S.- that Raspberry-Blueberry
muffin was absolutely divine!)

I ordered the Poached Eggs with Melted Swiss
... great way to start off the day!

Couldn't resist including this
(have you noticed I'm a tad New England-obsessed?)

Taking one last photo of Hancock...
Goodbye for now! See you again in October


Back at home with my souvenirs
(New Hampshire Maple Syrup,
and my beloved Maple Syrup Candy!)

Lola helping me unpack...
shes' such an angel :)

 Hope you enjoyed this tour of Hancock!

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